Persian Rice with Lentils

Name: Persian Rice with Lentils
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: Iranian
Ingredients: 1 cup of Puy Lentils; 1/2 cup of Tilda Pure Basmati rice; 2 cups of Water; Pinch of Himalayan Salt or Sea Salt; 1/2 tsp. Saffron; 2 tsp. mixed spices (Cumin, Turmeric, Cardamom, Cinnamon; Pinch of Black Pepper; 2 Onions, diced; 2 tbsp. Coconut Oil; 1 handful of roasted Pecans; 1 tbsp. Chilli Oil

Anna says “This simple and healthy Iranian dish is made with Tilda Pure Basmati, lentils and spices. If you’re busy like me, make one big batch to last you for 2-3 days and serve it with a delicious curry or grilled meat.”

31 - 60 Minutes
Medium
Serves 6

Ingredients

1 cup of Puy Lentils
1/2 cup of Tilda Pure Basmati rice
2 cups of Water
Pinch of Himalayan Salt or Sea Salt
1/2 tsp. Saffron
2 tsp. mixed spices (Cumin, Turmeric, Cardamom, Cinnamon
Pinch of Black Pepper
2 Onions, diced
2 tbsp. Coconut Oil
1 handful of roasted Pecans
1 tbsp. Chilli Oil

Method

Cook the lentils in salted water for 20-30 minutes, drain the water and set aside.
Cook the Pure Basmati as per the instructions on the pack.
Fry the diced onions in coconut oil, until golden. Rinse rice and run under cold water till clear, boil for 10 minutes and drain.
Transfer the cooked rice to a large bowl and add the lentils, caramelised onions, spices, raisins, pecans and chili oil.
Combine the ingredients and serve hot or allow to cool.